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Chicken and Salsa Soup Recipe

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This recipe for Chicken and Salsa Soup is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups water
1 14-ounce can reduced-sodium chicken broth
1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 to 2 teaspoons chili powder
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup bottled chunky salsa (heat to your choice, make mine inferno)
3 cups broken baked corn tortilla chips
2 ounces Monterey Jack cheese with jalapeno peppers, shredded

Directions:
Directions:
In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
Cornbread is a good addition for this soup.
TO MAKE:
Fix up a 15-ounce package corn bread mix by stirring in an egg, a drained 4-ounce can diced green chili peppers and one 15oz of creamed corn in place of the milk, before spreading in the pan. Sprinkle with paprika; bake as directed.

 

 

 

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